How to make Grünkohl mit Pinkel

Why cooks start here

Grünkohl mit Pinkel is cooked the way northern Germany cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Grünkohl mit Pinkel is a winter staple hailing from the northern regions of Germany, where the chill in the air calls for hearty meals. Traditionally prepared after the first frost, when kale's flavor deepens, this dish finds its place on tables during the cold months, often starring in seasonal gatherings. The recipe, passed down through generations, captures the essence of home cooking — straightforward and satisfying. The dish features tender kale, simmered slowly with savory smoked bacon and robust Pinkel sausages, creating a comforting medley of flavors. The subtle spice of mustard and the earthy note of oat groats round out the dish, while potatoes provide a starchy counterpoint. Each bite is a warm embrace, inviting you to savor the rustic simplicity that defines this beloved northern German classic.